Spring

A sweet tangy filling bubbling underneath a buttery oat crumble… This Strawberry Rhubarb Crisp has to be one of my favorite Spring desserts. It just has it all: it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser. It’s best enjoyed with a big scoop of vanilla ice cream on top, or just on its own.

This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes “Potage Parmentier) is made of puréed leeks and potatoes, enriched with cream. This is a simple soup that’s absolutely comforting when enjoyed warm on a chilly day. But I love that you can also enjoy it chilled. It makes for a perfectly refreshing bowl during warmer days too.

This Provençal Chickpea Salad is traditionally made for Palm Sunday – the Sunday before Easter. It’s quick and simple, budget-friendly, made with pantry staples, and oozes salty flavors with the addition of anchovies and black olives, and a nice crunch from the celery. Because of the protein from the chickpeas, it’s nutritious enough to be a meal on its own. But really, it can also double as a the perfect side or starter to any Spring or Summer table. 

We’re back in the kitchen today with a childhood classic – the Raspberry Jam Swiss Roll! Known in French as “Roulé à la Framboise”, this nostalgic treat certainly brings a lot of people back to their childhood. Personally, it reminds me of being a kid in France and enjoying countless swirly slices if it during the “goûter” (after-school snack time). This soft and spongy Génoise cake, covered with sticky sweet raspberry jam and rolled into a pretty swirl is eye-catching, absolutely delicious – and good news, far easier to make than …

I bid a final farewell to citrus season in the form of this simple Lemon Poppy Seed French Yogurt Loaf, drenched in a honey lemon syrup. It tastes deliciously moist, fluffy and zesty. And like any other French yogurt cake, it is a foolproof and ridiculously simple recipe to make.   If you’ve been following this blog for a bit, you know of my love for French yogurt cakes. Last winter, I had shared a recipe for a classic Orange Yogurt Cake (still to this day, one of the most …

Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. 

Turnips are one of those classic root vegetables that tends to leave you wondering what to do with them… In France, turnips are often used in Winter soups, but their fleshy white texture also makes them well suited for layered gratins like the one. This dish is creamy and comforting, with only a fraction of the carbs of a potato gratin. Get ready to love turnips!

Putting a Breton twist on Classic Chocolate Chip Cookies! Today’s recipe revisits the American classic recipe of Chocolate Chip cookies, with the use of buckwheat flour and sea salt – two staple ingredients from my home region Brittany. Buckwheat flour gives earthy and nutty flavors to these chewy cookies, boosted with sea salt that is used both inside the dough and sprinkled over top. If you think chocolate chip cookies couldn’t get any better – just wait, and try! 

Who doesn’t love a creamy, melty and comforting mac n’ cheese? But have you ever had a French-Style Mac n’ Cheese before? If not, you’re in for a treat!  The foundation of this creamy casserole is a velvety white Béchamel sauce spiked with nutmeg to which we add a hefty amount of crème fraiche for richness and tang, and then Gruyère cheese for sweet, nutty flavors and great cheesy strings. This is a luscious and comforting recipe that’s a staple of French Mountain cooking. 

Unfussy, sugary and fried. French Bakery Beignets are nothing like what you’d expect from French pastries, yet they are quintessentially French. These plump buttery pillows rolled in sugar and filled with jams are found on most bakery stalls in France and are kids’ favorites at the time of the “goûter” ( mid-afternoon snack). They are also very popular during street fairs and carnivals across the country. And like most French, I often cave in to the temptation of grabbing one whenever I hit a street festival in France.